Delphine'S Terrine De Lapin

• rabbit cut into 2-3 inch pieces, remove meat from bone and keep bones
• sm onion, diced
• 2 carrots, 3 inch long pieces cut to finger width
• 6-7 cremini mushrooms
• sm handful of whole pistachios
• salt and pepper
• 1/4 tsp dried rosemary
• 1/4 tsp ground sage
• (fresh for both is better if available)
• water and gelatine

1. Saute onion in olive oil and then add rabbit bones, carotte pieces and spices and add about 2 inches of water from the bottom of the pot. Cook covered 20 mins at med-low heat.
2. Let cool a bit and remove bones and leave cooked meat, carottes and cooking water in pot. Add uncooked meat and add a bit more water and cook another 10 mins.
3. Now add whole mushrooms and the liver. Add salt and pepper and cook 10 mins more.
4. Pour cooking water from pot to another small pot (no need to filter). Then over low heat add gelatine, stir until dissolved.
5. Add carottes to the terrine first, then add pieces of meat and pistachios, mushrooms head down and fresh sage or rosemary leaves (if you have them) here and there. Add gelatine at the end and let the terrine cool on the counter before putting in the fridge.

onion, carrots, mushrooms, handful, salt, rosemary, ground sage, water

Taken from www.epicurious.com/recipes/member/views/delphines-terrine-de-lapin-50165445 (may not work)